Ingredients
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3 fluid ounces red wine (I used Doppio Passo Botter Primitivo Salento IGT)
3 cups black currant juice
1/4 cup orange juice (I used blood orange juice)
3 tablespoons dried currants
3/4 cup sugar
3 tablespoons arrowroot
1/4 cup cold water
Preparation
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Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
Whisk together the arrowroot and water and add to the syrupy mixture.
Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
Pour into jars and refrigerate up to 2 months.
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